Preheat oven to 400˚F.
Lightly grease a 9x13 baking dish with cooking spray; set aside.
Add diced bacon to a large skillet and cook until crispy over medium-high heat.
Remove bacon from skillet and set aside.
Return skillet to heat and add vegetable oil to the remaining bacon grease.
Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add chicken breasts to the hot oil (you may have to cook the chicken in batches if skillet isn't big enougand cook chicken breasts for 2 minutes, or until golden brown.
Flip the chicken breasts, add butter, and continue to cook for 2 more minutes.
Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
Return skillet to heat and add in the cream cheese; cook for 1 minute, or until smooth and creamy.
Add dollops of the cream cheese over the chicken breasts in the baking dish.
Take half of the bacon and add on top of the cream cheese.
Arrange strips of jalapeño peppers over the bacon and cream cheese.
Top with shredded cheese.
Bake, uncovered, for 17 to 19 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven and let stand 5 minutes.
Garnish with remaining diced bacon and fresh parsley.